Delish Alaska Fish Tacos

Recipe courtesy of Alaska Seafood Marketing Institute.

Recipe Ingredients:

2 cups packaged coleslaw mix
1/2 cup fresh cilantro leaves
2 tablespoons rice vinegar
3/4 to 1 cup regular or low-fat mayonnaise
1/2 cup canned diced tomatoes with green chilies, drained*
4 Alaska Salmon fillets (4 to 6 ounces each), fresh, thawed or frozen
1 tablespoon light olive oil
2 teaspoons taco or adobo seasoning
16 small (6 to 7-inch) white or yellow corn tortillas, warmed
1 lime, cut in 8 wedges

Cooking Directions:

1. In bowl, mix coleslaw and cilantro. Sprinkle with rice vinegar and toss to coat; set aside.
2. In separate small bowl, blend mayonnaise with diced tomatoes/chilies or chipotle chiles; set aside.
3. Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel.
4. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place fillets in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
5. Turn fillets over and sprinkle with taco or adobo seasoning. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Remove skin, if any, and break into large chunks.
6. To Serve: Divide salmon among tortillas that have been doubled (8 tacos). Squeeze a lime wedge over the salmon in each taco, then divide coleslaw and mayonnaise among tacos.

Makes 4 servings.

*Or 2 tablespoons minced canned chipotle chiles in adobo sauce.

Nutritional Information Per Serving (1/4 of recipe; 2 tacos): Calories: 783; Total Fat: 46g; Saturated Fat: 7g; Cholesterol: 125mg; Total Carbs: 54g; Fiber: 8g; Protein: 41g; Sodium: 699mg.

Recipe and photograph courtesy of Alaska Seafood Marketing Institute.